This soup can be made up to 1 day ahead and stored, covered, in the refrigerator; stir it again before serving, as it may separate while it sits. Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with more cooked corn.

　　

Ingredients

makes 1 quart

　　1 teaspoon vegetable oil

　　1/2 yellow onion, finely chopped (about 1 cup)

　　1/2 poblano chile, seeded and finely chopped (about 1/2 cup)

　　1 large garlic clove, minced

　　1 teaspoon ground coriander

　　1/2 teaspoon ground cumin

　　1/8 teaspoon ground turmeric

　　2 1/4 cups corn kernels (about 4 ears)

　　3 cups nonfat buttermilk

　　3/4 teaspoon coarse salt

　　

Step 1

Heat the oil in a medium saucepan over medium heat. Add the onion, poblano chile, and garlic; sauté until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.

　　

Step 2

Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add the corn, and sauté until the kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.

　　

Step 3

Transfer 1 1/2 cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth. Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture. Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 177

　　

Step 6

Fat: 4g

　　

Step 7

Cholesterol: 7mg

　　

Step 8

Carbohydrate: 27g

　　

Step 9

Sodium: 643mg

　　

Step 10

Protein: 9g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.